How to make Instant Masoor Dal idli /red  lentil idli

Instant Masoor Dal/Red Lentil Idli is a quick and healthy recipe for all. A snack, for breakfast or pack lunch for the kids eat it as you wish. Masoor dal/red lentil is easy to digest and full of nutrients. Not only dal many other recipes can be made from it. Try my previous recipe Masala Masoor Rice a different version of rice…yummy and tasty.

Masoor dal/red lentil is very healthy and good for digestion. This recipe of idli I learned from one of my friend who use to often make it for her son. So I too tried and it came out very tasty. Since it can be made easily and quickly I found this recipe will be good for kids.

Should we add suji for making Masoor dal idli?

There is no need to add suji/rava to this recipe.Like the other instant recipes for idlis or appe suji/rava is a must ingredient for making the dish soft, crispy and fluffy. But believe me this Instant Masoor dal idli recipe doesn’t require help of suji/rava. Masoor dal itself is so full of fibre that it get good texture on cooking and the crispiness from the shallow frying process. So the idlis are very fluffy and soft without any other ingredients. 

Try some of my other snacks recipes also

Moong Dal Appe

Mozzarella cheese Fingers 

Crispy potato bites 

Cheese soya Nuggets 

Vada Pav 

Kabuli chana kebab/chick pea Kebab 

Cheese ball  

Ingredients:

• Masoor dal/Lentil/red lentil (without skin) – 1 cup
• Garlic – 3 to 4 cloves
• Ginger – 1 inch
• Cumin/ jeera – 1 tsp
• Green chilli – 1
• Chopped onion – 1
• Curry leaves – 10 to 12
• Turmeric powder – 1 tsp
• Red chilli powder – 1 tsp
• Garam masala powder/ chat masala powder – ½ tsp
• Salt – to taste
• Oil – 1 tsp
• Baking soda – ½ tsp

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Method:

• Wash and soak the dal/red lentil in water for 1 hr.

• Remove the water.
• Grind masoor dal/red lentil into paste with minimum water along with ginger, garlic, green chilli and cumin/jeera.
• To this paste add chopped onion, turmeric powder, red chilli powder, garam masala or chat masala powder and salt to taste.

• Mix properly.
• Keep it aside for 5 mins.

• Add baking soda and mix. Now remember add baking soda to that much batter which you are going to steam. Like if the idli maker has the capacity of half the batter, divide the batter and baking soda in half the quantity and mix the soda to the remaining batter when it’s time to steam the idli.
• After mixing the soda immediately fill the idli mould with the batter. Add small quantity to get mini idlis as we are going to stir fry it.

• Steam the idlis for 15 minutes.
• Remove the idlis and prepare the second batch.
• The idlis will be somewhat red in color but don’t worry that is because of baking soda we have added.

• Once all idlis are done, heat oil in a pan.
• Add cumin, chopped green chilli and curry leaves.

• Then add turmeric powder to give a nice color.
• Add the steam idlis and stir fry for 10 minutes.

• Serve Masoor dal idli/red lentil idli hot with tomato sauce or green chutney.

The post Instant Masoor Dal/Lentil Idli appeared first on SpicenSweet.

Bhujia is an irresistible snack for all and this recipe of Homemade Aloo Bhujia is just tempting. When it comes to garnish poha or any chaat, bhujia is always used to enhance the taste of the dish. 

When we say bhujia, Aloo bhujia is the first thing that comes in mind. This bhujia also known as sev, is a deep fried snacks made with bengal gram flour and mashed potato.

In Maharashtra poha is famous dish for breakfast. Poha is always garnish with Bhujia and grated fresh coconut and freshly chopped coriander. Just imagine the chaats without bhujia, no way no one is going to relish it. The chaat papadi, Dahi puri or Ragda pattice or the famous Dabeli is incomplete without bhujia.

Try my other snacks recipes also

Moong Dal Appe 

Mozzarella cheese Fingers 

Crispy potato bites

Cheese soya Nuggets

Vada Pav

Kabuli chana kebab/chick pea Kebab

Cheese ball  

Bhujia is made using besan/chana flour added with some basic spices. Adding boiled potato give it a taste of potato/aloo. Both differ in taste. The method of preparation is almost the same.

Ingredients:

• Besan/Chana flour – 11/2 cup
• Red chilli powder – 1 tsp
• Turmeric powder – ½ tsp
• Boiled potato – 2 small
• Salt – to taste
• Oil – for frying

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• Take besan/bengal gram flour in a bowl.
• Add 1 tbsp of oil to the flour.
• Add red chilli powder, turmeric powder and salt to the flour.
• Grate the boiled potatoes and add it to the flour.

• Mix all the ingredients with hands without adding water.
• Knead into dough by adding little water.

• Apply oil from outside, cover and leave it for a minute.
• In the mean time heat oil in a deep bottom kadhai.
• Grease the Bhujia maker with oil. Fill it with the dough.
• Make the Bhujia directly into the heated oil.
• The flame should be always on medium. Frying Bhujiya on low flame will absorb more oil and will not rise properly. On high flame it will quickly become brown.
• Fry till light golden color on medium flame.

• Let it cool on room temperature.
• Store in a clean, dry and airtight container.

The post Aloo Bhujia appeared first on SpicenSweet.